Holy moly, these EASY Grain-Free Reuben Quesadillas are so dreamy.
During quarantine, I’ve been having fun with ingredients and making interesting lunches for the family to shake things up. I make the girls ham and cheese quesadillas all the time (just to have something a little different than the typical sandwich every day). It got me thinking, I could have some serious fun with this.
Clayton is a Reuben Sandwich LOVER. He orders it when they are on the menu all the time and I thought it’d be fun to surprise him with an easy, at home quesadilla version. I grabbed some swiss cheese, sauerkraut, and sliced corned beef at the grocery store and drove home, smiling big, knowing that this would be epic.
A quick and super easy homemade Russian-style dressing + Siete Foods Grain-Free Almond Flour Tortillas + corned beef + sauerkraut + swiss cheese = SO GOOD. I just crisped it up in a skillet with a little avocado oil and this was ready to eat in 15 minutes (I put it as 20 minute cook time because I know I am fast in the kitchen 😉
Anyway, you gotta make this EASY Grain-Free Reuben Quesadillas. I know you guys will love it and it’s a great Gluten-free and Grain-free option to the classic deli sandwich!
Easy Grain-Free Reuben Quesadillas
For the Easy Russian-Style Sauce:
- 2 tbsp mayo I use homemade or Tessemae's
- 2 tsp unsweetened ketchup I use Primal Kitchen
- 1 tsp dill relish or finely chopped dill pickles
- 2 tbsp very finely diced yellow onion
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 tsp hot sauce any hot sauce works, but I use Siete Foods Traditional Hot Sauce
For the Quesadilla:
- 8 tortillas I use Siete Foods Almond Flour Grain-Free Tortillas
- 1/2 lb thinly sliced corned beef I get this from the deli counter
- 8 slices swiss cheese
- 3/4 cup sauerkraut I love Farmhouse Culture's brand
- kosher salt, to taste
- 2-4 tsp avocado oil, for frying
- pepperoncini's optional, for serving
Make the Russian-Style Dressing:
- In a small bowl, combine all of the dressing ingredients. Stir to combine.
Build the Quesadilla:
- Spread out 4 of the tortillas. Smear the russian dressing evenly across each of the tortillas.
- Next, evenly distribute the corned beef on top of the dressing.
- Next, lay two slices of swiss cheese on top of each of the tortillas.
- Next, top each with the sauerkraut.
- Lastly, sprinkle with just a tiny bit of kosher salt. Place a tortilla on top of each to make a quesadilla.
Cook the Quesadilla:
- Heat a large non-stick skillet over medium heat. When it is hot, drizzle about 2 tsp of the avocado oil. Carefully place the quesadillas into the skillet (you may only be able to cook 1-2 at a time, to prevent overcrowding the pan). Let the quesadilla cook until golden and crispy on the bottom, about 3-4 minutes. Using a sturdy spatula, carefully flip the quesadilla and continue to cook on the other side until golden brown and crisp. (if your skillet seems dry, add a tsp or so more of avocado oil to ensure they get crisp!)
- Carefully transfer the cooked quesadillas to a cutting board and cut into 4 squares. Serve with pepperoncini + potato chips, if desired! Enjoy!!